Buy Ostrich Meat Online
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Ostriches are omnivorous, meaning they consume a variety of plants and animals. Ostriches are highly flexible eaters and wild ostriches and those raised as livestock may have different diets. While wild ostriches eat a variety of plants, bugs, and small animals, farm-raised ostriches are usually fed a balanced diet of commercially available feeds that mimic what they would naturally eat in the wild.
I have been purchasing from American Ostrich Farms for at least a year now, if not more. I cannot recommend them enough - from their meat, to their oils, pet treats, and sustainable packaging, they are doing it right.
We are proud to introduce our brand new range of Ostrich Pet Treats. These delicious pet treats are crafted with a deep understanding of your dog's needs for nutritional treats. Our Ostrich Treats are Locally made with 100% ostrich meat.
Be wary of online butchers who do not specify the origin of the meat. A butcher that deals with the sale of Tuscan meat will clearly write that the cattle and pigs are Tuscan and certified, otherwise they will split a Florentine steak coming from France for Tuscan meat.
Standing up to 9 feet (2.7 meters) tall with lanky legs, massive bodies, huge overbites and eyes the size of a child's fist, an ostrich looks like an avian punch line [source: San Diego Zoo]. These birds are no laughing matter, though. They're the largest birds alive, and they can kill a lion with one swift kick.
The ostrich is different from almost all other birds. They belong to a family of birds called ratites, which includes emus and rheas as well, and they are easy to tell apart from other winged creatures. For one thing, these birds can't fly.
As strange as it seems for a bird to be flightless, it makes sense if you consider flight as a way to escape predators. Ostriches don't need that particular escape route because they can sprint at up to 43 miles per hour (70 kph) and run long distances at more than 30 mph (50 kph) [source: San Diego Zoo]. They're the fastest animal on two legs. Their speed is even more impressive when you consider they can weigh up to 400 pounds (181 kg) [source: USDA]. While they don't fly, their wings aren't useless: They serve to balance the ostrich while it runs and act as rudders to quickly change direction at top speed. Male ostriches also use their huge wingspan to attract females in mating season.
Ostriches live mostly in desolate desert climates, so they have to be pretty flexible in their diet. They'll eat almost anything: plants, lizards, seeds, locusts and stones are common parts of their diet (yes, stones -- they help to crush up the other stuff they eat). One rancher has reported his ostriches swallowing tennis balls -- and a kitten [source: NWF]. On farms, ostriches' small and nonpicky appetite makes them a good investment. They grow faster than cattle on much less food. They reproduce more often than cows, and they sell for a lot more because their meat is considered a delicacy, at least in the United States. In Europe and South Africa, it's actually pretty common fare.
Why's their meat so special For one thing, while ostrich meat is poultry, it's red, not white like most other birds. And this red meat, which looks and tastes much like beef, is lower in fat, calories and cholesterol than not only beef, but also white meats like chicken and turkey. All ratites have red meat. It has to do with their muscles. On the next page, we'll find out what meat actually is and what makes ostrich meat red instead of white.
Every animal has meat. Humans have meat. But it's not like \"meat\" shows up on diagrams of the human body. So what part of the body is it then Meat is muscle. When an animal dies, muscle undergoes a transformation and becomes what we call meat. And the type of muscle it is determines whether that meat is red, dark or white.
First, some terminology: \"Red meat\" is meat that's a reddish color before cooking, like beef, venison and ostrich. \"White meat\" is very pale before cooking and includes chicken, turkey and pork; and \"dark meat\" usually refers to a slightly darker, higher-fat part of an animal that also produces white meat -- like the wing of a chicken. Rabbits are also considered dark meat.
The primary defining factor in whether animals are white meat or red meat is whether their muscles are mostly fast-twitch or mostly slow-twitch. Slow-twitch muscles are used often, for extended activities like constant walking, standing or flying. It has a lot of the protein myoglobin, which stores large amounts of oxygen to support this long-term energy use. Myoglobin is reddish in color, sort of like hemoglobin in blood, which is why red meat can look so bloody. Ostriches, like cows, spend most of their time standing and walking. Even ostrich wings get a lot of exercise, since they play such a central role in steering. Ostrich muscles are mostly the slow-twitch kind. Slow-twitch muscle is red meat.
Chickens and turkeys, on the other hand, don't use their muscles as much. Most of their muscle mass is the fast-twitch kind, used for short bursts of activity, like a quick jump into the air that constitutes most of their flying. Fast-twitch muscles use glycogen for energy -- there's not much myoglobin there. Glycogen is pale in color. Fast-twitch muscle is white meat. (See How Muscles Work to learn more.)
An interesting exception to the rule is the \"dark meat\" in poultry. Body parts like legs get a lot of activity -- chickens are walking constantly -- so there's more myoglobin in their leg muscles than in, say, their breasts, which are seldom used, as chickens don't fly very much. Because they use their legs for extended periods or time, there's more myoglobin in leg meat, which is why it's darker than breast meat.
Our Ostrich steaks from Broadleaf are low in fat and yet rich in flavor! Sourced from premium American-raised Ostrich, each steak is masterfully portioned and hand-trimmed before being flash-frozen and individually packaged to lock in moisture and flavor. A delightful alternative to beef, our ostrich steaks are lean yet savory and even have a similar color to beef before they are cooked. Incredibly easy to prepare and extremely versatile, Ostrich meat has become hugely popular all over the world finding its way onto the menus of many of the best restaurants.
At Broadleaf, sourcing sustainable, high-quality, exotic, and gourmet meats from around the world is the number one priority. Raised humanely, their birds are fed an all-vegetarian diet made from premium ingredients and never include any antibiotics, hormones, or artificial growth stimulants. Born, raised, butchered, and processed in the most careful manner possible to prevent trauma and heightened cortisol levels in the meat, at Broadleaf, only the highest standards are kept. This care and attention to detail results in steaks that are meltingly tender and deeply savory.
Ostrich meat may be consumed as a healthy alternative to beef. The establishment of ostrich farming systems is not sufficient to satisfy consumer demand without the use of a successful production and marketing strategy. Given the current export driven nature of the industry in Southern Africa and the need for the development of a domestic market, a good understanding of the position of ostrich meat in the marketing mix and the key elements in meat processing is necessary.
There are not enough scientific studies on the benefits of consuming ostrich meat, but it is commonly consumed in some regions to obtain its nutritional benefits, as it contains a high percentage of some nutrients such as protein, and others. It also has a taste similar to beef, but it is lower in fat than other types of meat, and has a higher iron content than beef.
Our Ostrich jerky is 100% meat, nothing else added. Ostrich is the highest quality red meat in the world, low carbs, low fat and very high in protein. Ostrich has a texture similar to beef. We us a mild black pepper recipe with natural hickory smoke, making it a healthy anytime snack. Our Ostrich Jerky is inspected and approved by the USDA.
Ostrich offers the healthiest red meat alternative. Boasting more health benefits than skinless chicken breast and turkey, Ostrich is 99% fat-free and these are fed an all-vegetarian diet of farm-local alfalfa hay, corn and soybean meal.
Ostrich meat tastes like beef but with a more reddish color and texture. It is healthier than most meats, is rich in iron, and does not taste like other bird meat. It is compared by many to Filet Mignon. This is the perfect option for the first-timer to start tasting the world of exotic meats!
All of this high-speed movement means that ostriches develop lots of lean muscle, similar to chickens. But to imagine that ostrich meat tastes just like an oversized chicken would do it a great injustice.
Unlike other bird species that are raised for their meat (chickens, ducks, sparrows, etc.), ostriches belong to a category of birds known as ratites. In this group that includes emus and cassowaries, all of the birds have dark meat, with a texture and taste akin to lean beef.
For the diet-conscious consumer, ostrich meat is much lower in cholesterol than beef, while also being richer in iron. And for the aspiring environmentalist, ostrich farming requires less water and releases less methane into the atmosphere.
Ostrich meat has less fat than many other types of red meat, but still provides much higher levels of iron than chicken meat. It is also thought to be less greasy and sweeter than beef or pork (like yak, funnily enough), making it easier for those with fewer teeth to chew.
Ostrich meat is often touted for its leanness and low-fat content, but it has just as much saturated fat as any other type of red meat. For example, one 3 oz (85 grams) serving of ostrich steak provides about 143 calories.
The feathers are plucked after slaughter, revealing what looks like large bones with tender, delicious dark meat. Common seasoning added to this meat includes herbs such as tarragon, thyme and sage, along with lots of salt and pepper. 59ce067264